Oreo Pie Crust
Make the best pies ever with this easy Oreo pie crust recipe with only 2 ingredients. It’s a dairy-free and vegan crust that’s ready in minutes and a real crowd favorite.
Filling this crust with Vegan Oreo Cheesecake makes the best dessert ever!
I love flavorful pies. That’s one reason my vegan pecan pie is so popular.
What Makes This Recipe Shine?
- Using vegan butter adds a delicious, buttery flavor and makes this crust perfect for people who don’t eat dairy
- Crisp sandwich cookies are broken down into a coarse crumb, creating a crust infused with the flavor of Oreo cookies
- Pressing the crust into the pan helps to bind the crust together, making a solid foundation for either baked or no-bake pies, cheesecakes, and desserts.
Key Ingredients
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are the ingredients you’ll need for this recipe, including substitution ideas:
- Chocolate Sandwich Cookies — You’ll need 24 Oreo cookies or your favorite chocolate sandwich cookies. You can use gluten-free chocolate sandwich cookies to make this crust gluten-free as well.
- Vegan Butter — You can use storebought vegan butter (I don’t recommend soft tub margarine), or make your own vegan butter at home. You can also substitute coconut oil (refined has a more neutral flavor).
How to Make Vegan Oreo Pie Crust
- Make cookie crumbs by placing the cookies in a food processor and pulsing until they’re the consistency of sand.
- Chop the vegan butter into cubes and add them to the food processor, and pulse until combined.
- Press crumbs into the bottom and up the sides of the pan.
Don’t have a food processor? Add the cookies to a large ziplock bag and use a rolling pin to crush the cookies. Roll over the bag several times until the consistency is like sand. Transfer the cookie crumbs to a bowl. Then melt the butter and add it to the bowl and stir until it’s distributed throughout the crumbs.
Here are more detailed step-by-step instructions:
- Food processor method: Place the cookies in a food processor and pulse until the consistency of sand.
- Manual method: If you don’t have a food processor, add cookies to a large ziplock bag and use a rolling pin to crush the cookies. Roll over the bag several times until the consistency is like sand. Transfer the cookie crumbs to a bowl.
- You can also buy Oreo crumbs in the baking section of many stores.
Step Two: Add the Fat
The fat is what holds the pie crust together, so it’s important you choose the right one. I don’t recommend tub margarine that is overly soft at room temperature. The two best options are vegan butter and coconut oil.
- If you’ve used a food processor to create the cookie crumbs, simply add the vegan butter or coconut oil to the food processor and pulse until it’s combined.
- For the manual method, add softened or melted vegan butter to the bowl with the cookie crumbs and stir to distribute the butter throughout the mixture.
Step Three: Press the Crust
Press crumbs into the bottom and up the sides of the pan. You can use your hands, the bottom of a glass, or even a measuring cup to press the cookie crumbs.
Take your time pressing the crumbs into the pan to create a uniform crust. This pressing helps create a firm crust when you cut your pie.
Filling the Crust
- For baked recipes, follow the instruction of your pie or cheesecake.
- You don’t have to pre-bake this crust unless this is what your recipe calls for.
- For no-bake desserts, I recommend placing the crust in the fridge for 10 to 15 minutes before filling it.
- I love making a chocolate cream pie with oreo crust by adding the filling from this dark chocolate pie to this crust. It’s amazing!
Reader Reviews
This was so easy. It was perfect!
Jen
More Vegan Pie Crusts
For more delicious pie crusts, be sure to try my vegan graham cracker crust, oatmeal pie crust, or this more traditional vegan pie crust recipe.
Marly’s Tips
- This Oreo cookie crust works best for a 9″ springform pan or a 9×9 square pan.
- For an 8 or 9-inch pie pan, you will have leftover cookie crumbles that can be sprinkled over the top of the finished pie.
- Crumble the entire cookie, including the cream filling to make this crust.
- Feel free to use different Oreo flavors to add color and flavor to your pie crusts, such as golden Oreos (see this Vegan Banana Cream Pie recipe)
More Oreo Desserts
That’s it for this vegan Oreo pie crust recipe. Enjoy!
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Oreo Pie Crust
Ingredients
- 24 Oreo cookies (or chocolate sandwich cookies)
- 4 tablespoons vegan butter
Instructions
- This recipe works best for a 9" springform pan or a 9×9 square pan. If you're using an 8 or 9-inch pie pan, you will have some leftover cookie crumbles that can be sprinkled over the top of the finished pie.
- Food processor method: Place the cookies in a food processor and pulse until the consistency of sand. Chop of vegan butter and add it to the food processor, and pulse until combined.
- Manual method: If you don't have a food processor, add cookies to a large ziplock bag and use a rolling pin to crush the cookies. Roll over the bag several times until the consistency is like sand. Transfer the cookie crumbs to a bowl. Then melt the butter and add it to the bowl and stir until it's distributed throughout the crumbs.
- Press crumbs into the bottom and up the sides of the pan. You can use your hands, the bottom of a glass, or even a measuring cup to press the cookie crumbs. Take your time pressing the crumbs up the side and around the edges of the top of the pie.
- For baked recipes, follow the instruction of your pie or cheesecake. You don't have to pre-bake this crust unless this is what your recipe calls for.
- For no-bake desserts, I recommend placing the crust in the fridge for 10 to 15 minutes before filling it.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2020 and was updated to include new photos, new text, and an updated recipe in 2021.
This is so easy. It was perfect!
Thanks, Jen.
So good! Love it.
I’m so glad you liked this recipe! ❤️